Tagliatelle Alle Acciughe
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned anchovy fillets||4 1⁄2 Ounce (1 Small Can)|
|Parsley||3 Ounce, finely chopped (1/2 Teacup)|
|Oregano||1⁄2 Teaspoon (Leveled)|
|Tagliatelle||1 Cup (16 tbs), freshly cooked|
A potent brew which oils and flavours the pasta in hearty fashion.
Heat the oil and butter in a saucepan.
Add the garlic and heat very slowly for 5 minutes.
Open the anchovies and drain the oil into the saucepan.
Chop the anchovies and add to the pan with parsley and oregano.
Heat through for 5 minutes then season to taste with freshly milled pepper.
Drain the tagliatelle and transfer to a warm dish.
Add the anchovy mixture and toss well.